Although parmesan rind is tough, it has just as much, if not more flavour than the cheese from inside the wheel itself. It can be used just as it is to flavour stock or risi e bisi (Venetian pea risotto), but grating it opens up a whole range of other uses, such as in my mac and cheese “rinds” and today’s parmesan rind pesto. The flavour is very powerful, though, so add it to taste: you may find that you need a lot less than you think you do.
